Description

This Cozy One-Pot Egg Roll Soup is a flavorful and comforting dish that captures the essence of classic egg rolls in a warm, hearty soup form. Made with ground turkey or chicken, fresh vegetables, and a savory broth infused with ginger, garlic, and soy sauce, it’s a delicious and easy-to-make meal perfect for chilly days or anytime you crave a cozy bowl of soup.

Ingredients

Meat and Oil

1 pound ground turkey or chicken
1 tablespoon sesame oil

Vegetables and Aromatics

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup shredded carrots (or matchstick carrots)
4 cups coleslaw mix (or shredded cabbage)
2 green onions, sliced (for garnish)

Liquids and Seasonings

4 cups chicken broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (optional, for heat)
Sesame seeds (for garnish, optional)

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Instructions

Cook the Ground Meat: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ground turkey or chicken and cook until browned, breaking it apart with a spoon, about 5–7 minutes.
Add Aromatics: Stir in the chopped onion, minced garlic, and minced ginger. Sauté for an additional 2–3 minutes until the onion becomes translucent and fragrant.
Add Broth and Vegetables: Pour in the chicken broth, then add shredded carrots, coleslaw mix, soy sauce, rice vinegar, ground black pepper, and red pepper flakes if using. Stir to combine all ingredients thoroughly.
Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes or until the vegetables are tender and flavors meld together.
Serve: Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve warm and enjoy the cozy flavors.

Notes

For a gluten-free version, substitute soy sauce with tamari.
Adjust the red pepper flakes to control the spice level or omit entirely for a milder soup.
Ground chicken or turkey can be used interchangeably based on preference.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For added protein, consider topping with a soft-boiled egg or tofu cubes.